Pour in just enough stock to cover rice. Bring to the boil over high heat, stirring frequently and then reduce heat to medium-­-low and cook, stirring frequently and gradually stirring in stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.

Stir
in
asparagus
during
the
last
5
minutes
of
cooking.
Stir
in
parmesan,
butter
and
chervil.
Garnish,
if
desired,
with
additional
fresh
chervil.

What are your favourite risotto ingredients?

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